This Easy Chicken Tortilla Soup is perfect for a weeknight dinner; topped with crispy tortilla strips and finished off with fresh cilantro and fresh lime juice.
Last, but certainly not least, Easy Chicken Tortilla Soup is the final recipe I will be sharing in this first edition of my Batch Cooking Series. Guys, this soup is SOOOO easy but packs a TON of flavor. Not only is this soup delicious, but it’s also gluten-free, dairy-free and the kids go crazy for it. What my kids like about it so much, is the crispy tortilla strips on top. They go great with the soup and add a delicious crunch!
What’s in Chicken Tortilla Soup?
- Diced Onions
- Black Beans
- Diced Tomatoes with Green Chilies
- Shredded Chicken
- Chicken Broth
Only 5 basic ingredients go into making the base of this soup, it’s so simple! This soup is made in one pot, making both cooking and clean up easy.
To make the soup, you just need to saute the diced onion in a large pot, then add in the tomatoes, beans, chicken, and broth. Let that baby simmer while you make the crispy tortilla chips and in under 30 minutes you have a delicious, homemade meal.
How to Serve Tortilla Soup
I love to serve this soup with the crispy tortilla strips as I mentioned before. They are seasoned with salt and pepper and most importantly, Tajin Clasico Seasoning. If you don’t know, I’m kind of obsessed with it! It adds just the right amount of spice and seasoning to these strips and goes great with the soup. I also recommend serving this soup with chopped fresh cilantro and lime wedges. I know there are a ton of cilantro haters out there, but I’m not one of them, sorry! You can certainly omit it if you like. Here are some alternate topping options:
- Hot Sauce
- Chopped Avocado
- Shredded Cheese
- Sour Cream
Easy Chicken Tortilla Soup
Ingredients
Soup
- 2 Tablespoons olive oil
- 1/2 medium onion, diced
- 1 15 oz can diced tomatoes with green chilies
- 1 15 oz can black beans, drained and rinsed
- 2 cups shredded cooked chicken, ***See Slow Cooker Jalapeno Pulled Chicken Recipe***
- 6 cup chicken broth
- kosher salt
- black pepper
Crispy Tortilla Strips
- 4 corn tortillas, cut in 1" wide strips
- 1 cup vegetable oil
- kosher salt
- black pepper
- tajin clasico seasoning
Garnish/Toppings
- 1/2 cup fresh cilantro, chopped
- 1 whole lime, cut into 8 wedges
Instructions
Soup
- Heat olive oil in a large pot over medium-high heat. Add in onions and saute for 2 minutes until onions start to soften.
- Add in tomatoes, black beans, shredded chicken and chicken broth and stir to combine.
- Bring soup to a boil, then reduce to a simmer and continue to cook for 10 minutes.
Crispy Tortilla Strips
- While the soup is simmering, heat vegetable oil in a medium pot over medium-high heat.
- Once the oil is hot, working in small batches, add tortilla strips and let them fry until they just start to turn golden brown. Once they turn golden brown, remove from the oil with a slotted spoon and place on a plate covered with paper towels. Season tortilla chips with salt, pepper and tajin seasoning.
- Season soup with salt and pepper and ladle soup into bowls. Serve with crispy tortilla strips, chopped cilantro, and lime wedges.
Notes
Did you make this recipe?
Tag @SaporitoKitchen on Instagram and hashtag it #SaporitoKitchen
I hope you all enjoyed my first Edition of my Batch Cooking Series. Don’t worry, there will be more to come! Also, just in case you missed the other recipes in this series, here are the links below. Happy Cooking!
XO, Amanda
